party

Chocolate- and Almond-Dipped Sandwich Cookies recipe | Epicurious.com

almonds

sugar

(2 sticks) unsalted butter, room temperature

vanilla extract

salt

all purpose flour

whipping cream

bittersweet (not unsweetened) or semisweet chocolate, chopped garnish

bittersweet (not unsweetened) or semisweet chocolate, chopped

These savoury parmesan cookies require minimum baking skills and 3 basic ingredients - Perfect with wine, they&#039;re sure to wow your guests!

3-Ingredient Parmesan Cookies

unsalted butter

g organic all-purpose flour

100 g Parmesan cheese (finely grated)

rosemary & thyme leaves, finely minced ((optional))

black pepper ((optional))

tbsp warm water (or a small beaten egg)

In a stand mixer over medium-low speed, mix together the butter, flour and Parmesan cheese, until finely crumbly.

Add optional fresh chopped herbs and black pepper to taste, and knead until you form a dough.

Divide the dough in half. Roll each half into an uniform log, about 3 cm (1¼ inches) in diameter.

Wrap the 2 cylinders into cling film, and refrigerate for 15 minutes.

Preheat the oven to 180°C ( 350°F) without the fan mode. When using the fan-assisted option, set the oven to 20°C less than conventional oven.

Cut each log into 1 cm thick rounds, then you can use a cookie cutter to give them a specific cookie form.

Arrange the cookies on a baking tray lined with parchment paper.

Brush the surface of each cookie with a bit of warm water or a beaten egg, and sprinkle a tiny amount of extra grated Parmesan or chopped fresh herbs on top.

Bake for 10 minutes, or until the cookies are golden on top.

Remove the cookies from the oven, they will still be quite soft. Allow them to cool completely on a baking rack, then serve.

Store leftovers in an airtight container, and refrigerate for up to 4 days.

Fetacreme wie vom Wochenmarkt

Knoblauchzehen, nach Geschmack

Tomaten, nach Geschmack

Gramm Brunch "Paprika Peperoni "

Gramm Frischkäse

Fetakäse,

These potatoes boast browned crispy edges and insides so moist they&#x27;ll melt in your mouth. One surprising ingredient makes them the best you&#x27;ll ever have. 

Greek Lemon Potatoes

Cooking spray

garlic

lemon juice

olive oil,

yellow mustard

oregano

black pepper

Yukon Gold potatoes

water

Arrange a rack in the middle of the oven and heat the oven to 425ºF. Coat a 9x13-inch baking dish with cooking spray.

Coarsely chop 4 garlic cloves and place in a large bowl. Add 1/2 cup lemon juice, 1/3 cup olive oil, 1/4 cup yellow mustard, 2 teaspoons dried oregano, 1 teaspoon kosher salt, and several grinds of black pepper, and whisk to combine.

Cut 2 pounds Yukon Gold potatoes into 1-inch thick wedges, add to the bowl, and toss to combine. Pour everything into the baking dish and spread into an even layer. Pour 1/2 cup water over the potatoes. Cover the baking dish tightly with aluminum foil.

Bake until the potatoes are fork tender, about 1 hour. Uncover and bake until the liquid is evaporated and the potatoes begin to brown, 15 to 20 minutes more.

An easy recipe for crispy baked buffalo cauliflower wings that is a hit with both vegans and meat eaters.

Buffalo Cauliflower Wings

oil spray or oil

flour (or almond meal)

garlic powder

tbsp milk of choice

breadcrumbs

buffalo sauce

Preheat the oven to 425 F. Line a large baking dish with parchment. Spray florets with oil spray or toss with a little oil. Place in either a very large bowl or a large ziploc bag. Toss with the flour and garlic powder until evenly coated. If using the breadcrumbs for added crunch, finely crush them. Add the milk of choice and then the breadcrumbs to the cauliflower, and toss to coat. Arrange in one layer in the baking pan. Bake on the center rack 25 minutes. Combine the oil or melted butter spread with the buffalo sauce (because the fat helps the sauce adhere to the cauliflower). Dip cauliflower in sauce. Bake another 15 minutes. After this time, I like to broil for up to 5 minutes, watching so it does not burn. Serve with ranch dressing. If you make the recipe, don&#039;t forget to rate it below!View Nutrition Facts

This luscious, creamy cheesecake with a caramel pecan pie topping will wow any crowd, making it perfect for any holiday dessert spread. 

Pecan Pie Cheesecake

graham crackers (6 to 7 ounces), or 1 1/2 cups graham cracker crumbs

unsalted butter,

full-fat cream cheese,

cornstarch, all-purpose flour

sour cream

eggs

pecans

dark brown sugar

heavy cream

Make the crust: Take 2 pounds cream cheese out of their wrappers and let sit at room temperature while you prepare the crust, at least 30 minutes. Arrange a rack in the lower-middle position of the oven and heat the oven to 350°F.

Use your fingers to coat a small pat of butter all over the bottom and sides of a 9-inch or 10-inch springform pan. Cut 2 large pieces of aluminum foil (each about 18-inches long) and place them on a work surface on top of each other in a cross. Set the springform pan in the middle and fold the edges of the foil up and around the sides of the pan. The foil gives you extra protection against water getting into the pan during the water bath step.

If using whole graham crackers, process 12 rectangles in a food processor with the blade attachment (or in a ziptop plastic bag using a rolling pin) until they form fine crumbs, you should have 1 1/2 to 1 2/3 cups.

Place the graham cracker crumbs in a medium bowl. Melt 5 tablespoons unsalted butter in the microwave or on the stovetop, then stir this into the crumbs until they’re evenly moistened. Transfer the crumbs into the pan and use the bottom of a measuring cup to press it evenly into the bottom (not up the sides).

Place the crust in the oven (be careful not to tear the foil). Bake until the crust is fragrant and just starting to brown around the edges, 8 to 10 minutes. Meanwhile, place 1 1/2 cups pecans on a baking sheet and bake it at the same time until fragrant and lightly toasted, checking on them after 5 minutes. Let the crust cool on a wire rack until the sides of the pan are cool enough to comfortably touch before you prepare the filling, at least 20 minutes.

Make the filling: Place the cream cheese, 1 cup granulated sugar, 1 tablespoon cornstarch or 2 tablespoons flour, and 1/4 teaspoon kosher salt in the bowl of a stand mixer fitted with a paddle attachment. (Alternatively, use an electric handheld mixer and large bowl.) Mix on medium-low speed until the mixture is creamy like thick frosting and smooth, about 5 minutes. Scrape down the beater and the sides of the bowl with a spatula.

Add 1/2 cup sour cream and 1 teaspoon vanilla extract and beat on medium-low speed until combined and creamy. Scrape down the beater and sides of the bowl again. With the mixer on medium-low speed, beat in 3 large eggs and 1 large egg yolk one at a time. Wait until the previous egg is almost completely mixed into the batter before adding the next one.

Stir the whole batter a few times by hand, being sure to scrape the bottom of the bowl, to make sure everything is incorporated. The finished batter should be thick, creamy, and silky. Don&#x27;t worry if you see a few specks of un-mixed cream cheese here and there; they will melt into the batter during baking and won&#x27;t affect the finished cheesecake.

Place the pan in a roasting pan or other baking dish big enough to hold it. Bring about 8 cups of water to a boil and pour the water into the roasting pan so it goes about halfway up the sides of the springform pan, being careful not to splash any water onto the cheesecake. Carefully place the roasting pan in the oven. 

Bake the cheesecake for 50 to 60 minutes. Cakes baked in a 10-inch pan will take 50 to 55 minutes; cakes in a 9-inch pan will take 55 to 60 minutes. The cheesecake is done when the outer 2 to 3 inches look slightly puffed and set, but the inner circle still jiggles (like Jell-O) when you gently shake the pan. Some spots of toasted golden color are fine, but if you see any cracks starting to form, move on to the next step right away.

Leave the cheesecake in the oven. Turn off the oven and crack the door open or prop it open with a wooden spoon. Let the cheesecake cool slowly for 1 hour.

Remove the cheesecake from the oven and from the water bath, unwrap the foil, and transfer it to a cooling rack. Run a thin-bladed knife around the edge of the cake to make sure it&#x27;s not sticking to the sides (which can cause cracks as it cools). Let the cheesecake cool completely on the rack, about 1 1/2 hours.

Chill the cheesecake, uncovered, for at least 4 hours or up to 3 days in the refrigerator. This step is crucial for letting the cheesecake set and achieving perfect cheesecake texture — don&#x27;t rush it.

Make the pecan pie topping: Coarsely chop about 1 cup of the toasted pecans, and leave the remaining 1/2 cup whole.

Place 6 tablespoons unsalted butter, 3/4 cup packed dark brown sugar, and 1/2 teaspoon kosher salt in a large saucepan over medium heat. Cook, whisking frequently, until the butter is completely melted and the mixture is completely smooth and bubbling all over, 6 to 8 minutes. Whisk in 1/2 cup heavy cream until completely combined and bubbling again.

Remove from the heat and stir in the chopped and whole pecans and 1/2 teaspoon vanilla extract. Set aside to cool to room temperature, 30 to 45 minutes.

Take the cheesecake out of the refrigerator and unmold it. You can serve the cake right from the bottom of the springform pan, or use a large off-set spatula to gently unstick the crust from the pan and transfer it to a serving platter. Spoon the pecan pie topping over the cheesecake before slicing.

How to make the best easy low carb keto cheesecake with just a few ingredients.

Keto Cheesecake Recipe

oz cream cheese cream cheese

yogurt, (such as coconutmilk yogurt)

tsp pure vanilla extract

tbsp lemon juice, (optional)

erythritol ((sugar

almond flour

Feel free to use a store-bought crust or make this crustless, or here is the crust I used: 2 cups almond or pecan flour (you can pulse nuts in a food processor to make flour), 1/4 tsp salt, 4-6 tbsp melted coconut oil OR enough water to make it slightly sticky. Combine all ingredients, pour into a lined 8 or 9-inch springform pan, press down evenly, then set aside while you make the filling.
Preheat oven to 350 F. Fill any baking pan about halfway up with water, and place it on the oven’s lower rack. Bring cream cheese to room temperature, then beat all ingredients in a blender or food processor just until smooth (overbeating can cause cracking as it bakes). I do usually include the lemon for a classic cheesecake flavor, but it will still work if you don’t have any on hand and need to leave it out. Spread filling on top of prepared crust. Place on the middle rack (above the rack with the water pan). Bake 30 minutes (or 38 minutes if using an 8-inch pan), and do not open the oven at all during this time. Once time is up, still do not open the oven, but turn off the heat and let the cheesecake sit in the oven an additional 5 minutes. Then remove from the oven—it will still look underdone. Let cool on the counter 20 minutes, then refrigerate overnight, during which time it will firm up considerably. As I mention in the post, the cooling times are important so the cake cools gradually and thus does not crack. Store leftovers covered in the refrigerator 3-4 days, or slice and freeze if desired. If you make it, be sure to leave a review or rate it below!
View Nutrition Facts

Brotblume - mit Pesto... ideal zum Grillen. Über 187 Bewertungen und für sehr lecker befunden. Mit ► Portionsrechner ► Kochbuch ► Video-Tipps!

Brotblume

450 g Mehl

300 ml Milch, lauwarm

Pck. Trockenhefe

EL Olivenöl

TL Salz

kl. Glas Pesto

Ei(er), oder Milch, zum Bestreichen

Diese Brotblume ist der knaller.
Sieht super aus und schmeckt sehr lecker.
Da ich bisher keine kleinen Gläser Pesto gefunden habe mache ich meistens 2 Brotblumen die zweite Backe ich jedoch nicht ganz aus. Ich hole sie ca 5 min früher aus dem Ofen lasse sie auskühlen und friere sie dann ein. In alufolie und dann in einen Großen gefrierbeutel damit sie ganz bleibt. Ein Tag vorher auftauen am besten über Nacht und schon auf backpapier legen und dann einfach ca 5 bis 10 min Aufbacken schmeckt immer noch super und frisch gebacken.


Kommt immer sehr gut an und wird bei jedem mal einfacher zu backen.


Hallo Schnittchen,

jetzt backe ich deine Brotblume schon zum Stein Mal und hab noch immer keine Kommentar geschrieben . ...nun aber... sie wird immer toll und ist ein Blickfang auf jedem Buffett . Heute hab ich sie nur fürs Abendessen gebacken , da ich noch ein halbes Glas Pesto über hatte. Auf den ersten Kreis nur Pesto und auf den zweiten Kreis auch etwas Reibekäse . Oben drauf Sesam und schwarzer Sesam . Beim Mehl hab ich 200g Type550 und 250g Type 405 genommen.
Danke fürs Rezept 
Grüße 
Nemrac

Diese Brotblume ist ja wohl ein Gedicht. Ich hatte mir das viel schwieriger vorgestellt, aber Dank eines Videos bei YouTube war es supereasy. Wie das Teil schmeckt, weiss ich noch nicht. Gibt's erst heute Abend beim grillen. Optisch auf jeden Fall ein Hingucker. 

L.G.Karo

Basic Mead recipe | Epicurious.com

grade-A honey

tap water

(1/4 ounce) of freeze-dried wine, champagne, or dedicated mead yeast

Olivenbrot - ein Oliven-Hefebrot mit Joghurt. Eine Bewertung und für sehr lecker befunden. Mit ► Portionsrechner ► Kochbuch ► Video-Tipps!

Olivenbrot

Schlagsahne

g Joghurt

60 g Oliven, schwarze, entsteinte

Mehl

TL Zucker

Butter

Ei(er)

EL Butter

etwas Sesam

Upgrade this picnic family favourite with a tangy chorizo and blanched almond shell, covering perfectly soft-set yolks

Chorizo Scotch quail’s eggs

tbsp vinegar

quail’s eggs

stale bread

blanched almonds

parsley

cooking chorizo

hen’s eggs

tbsp plain flour

sunflower oil,

tsp smoked paprika

Fill a large pan with water and a good-sized bowl with iced water. Bring the water in the pan to a rolling boil, add the vinegar, then slowly lower in your quail’s eggs with a spoon. Let them cook for 1 min, then quickly take the pan off the heat and let them sit in the water for 30 secs. Scoop the eggs out with a slotted spoon and plunge straight into the bowl of iced water. Leave them to cool for 10 mins while you prepare the coatings.

Put the stale bread, almonds and parsley in a food processor and blitz until evenly chopped into very fine pieces, then season well and transfer to a shallow dish. Remove the outer casing from the chorizo and discard it, roughly chop the chorizo and put it in the food processor along with 1 hen’s egg. Blitz briefly until just smooth. Divide the mixture into 12 patties and put them on a plate or tray. Set up 3 bowls with the flour in one, remaining egg, beaten, in the second, and the crumb mix in the third.

Carefully peel the quail’s eggs, taking care not to expose the yolk, which should be softly boiled. Place 1 chorizo patty on top of a piece of cling film. Flatten it as thin you can, then put a quail’s egg on top. Use the cling film to help you draw the edges of the patty up and around the egg until it’s completely enclosed. Twist the ends of the cling film together to tightly form it into a ball. Unwrap the Scotch egg and roll it first in the flour, then dip in the beaten egg, followed by rolling it in the crumb mix. Repeat the beaten egg and crumb mix step to ensure a generous coating, then repeat the whole process for the rest of the eggs.

Half-fill a medium-sized saucepan with sunflower oil and heat it until it reaches around 180C. Lower in the Scotch eggs using a slotted spoon and fry for 5 mins. Only cook 2 or 3 at a time to avoid overcrowding. If the Scotch eggs are browning very quickly, turn the heat down, but do leave them in the oil for the full 5 mins to ensure the chorizo is cooked through. When done, scoop them out with a slotted spoon onto a plate lined with kitchen paper to absorb some of the oil. Repeat with all the eggs. While still hot but cool enough to be handled, cut each in half and arrange on a platter.

In a small bowl, stir the mayonnaise and smoked paprika together, and serve as a dip on the side.

Yvonne's Unstuffed Poblano Casserole recipe | Epicurious.com

poblano chilies, cut in half crosswise and seeded

beef

onion, chopped

cumin

Monterey Jack cheese

all-purpose flour

eggs,

milk

Tabasco

Carnitas: Braised and Fried Pork recipe | Epicurious.com

pork

white onion, thinly sliced

orange,

pork lard oil

garlic cloves,

bay leaves

sweetened condensed milk

oregano,

Soljanka nach Mama Art - ausgelegt ist die Menge für 4 Personen, bei uns reicht es allerdings gerade mal für 2. Über 812 Bewertungen und für raffiniert befunden. Mit ► Portionsrechner ► Kochbuch ► Video-Tipps!

Soljanka nach Mama Art

Salami

Jagdwurst

Geflügelwurst

Schinkenspeck

m.-große Zwiebel(n)

Paprikaschote(n)

g Tomatenmark, je nach Geschmack auch mehr

Gewürzgurke(n) und Gurkenwasser

EL Sambal Oelek oder 1 getrocknete Chilischote

Lorbeerblatt

Brühe, fette (am besten ein Brühwürfel, dann klappt es super mit der Dosierung)

TL Senf

Zehe/n Knoblauch

saure Sahne

Lieblingssoljanka 👌 gibt es heute mal wieder... Lediglich den Speck lassen wir immer weg. ⭐⭐⭐⭐⭐

Ich kann nur sagen : genauso,  wie Soljanka schmecken muss, perfekt würzig, leichte Säure, der Hammer! Einfach genau wie zu Hause:) habe sie zu meinem Geburtstag gemacht und war sicher, dass ich den nächsten Tag noch davon essen kann. Weil alle so begeistert waren blieb nicht mal ein Anstandsrest:D Dankeschön!!

Heute habe ich das erste Mal Soljanka gekocht und muss sagen, das Rezept ist super. Schmeckt wie Zuhause. Allerdings mussten ein paar übrige Bratwürste/Roster vom Grillen vernichtet werden, weshalb diese das andere Fleisch ersetzt haben. Diese verleihen nochmal einen ganz besonderen Geschmack. Einfach nur empfehlenswert!🤤😍

Mega kann ich nur empfehlen. Bitte ausprobieren und genießen. Ihr werdet begeistert sein

Perfekt! So muss eine Soljanka schmecken. Selbst "Soljanka-Muffel" haben mich um das Rezept gebeten. Habe sie einen Tag vorher gemacht, somit konnte sie schön durchziehen. Von mir *****

https://www.chefkoch.de/rezepte/210591088150766/Soljanka-nach-Mama-Art.html

Video zu Soljanka nach Mama Art

Gougères recipe | Epicurious.com

(1 stick) unsalted butter, cut into 4 pieces

coarsely grated cheese,

Chewy blondies made with brown butter and crunchy pieces of chocolate-coated toffee.

Salted Toffee & Brown Butter Blondies

(1.4-ounce) chocolate-coated toffee bars,

baking powder

Flaky salt,

Arrange a rack in the middle of the oven and heat the oven to 350°F. Line an 8x8-inch baking dish with parchment paper, leaving a 2-inch overhang on two opposite sides like a sling.

Cut 8 tablespoons (1 stick) unsalted butter into 1/2-inch cubes and melt in a small saucepan over medium heat. Continue cooking, stirring constantly while scraping the bottom of the pot with a rubber spatula to release any browned bits, until the butter is light brown, smells nutty, and no longer foamy, 3 to 4 minutes. Immediately scrape into a large heatproof bowl and let cool for 15 minutes. Meanwhile, coarsely chop 2 (1.4-ounce) chocolate-coated toffee bars into 1/2-inch pieces (about 3/4 cup).

Add 1 cup packed brown sugar, 1 large egg,  2 tablespoons water, and 1 tablespoon vanilla extract to the browned butter and whisk until smooth and glossy. Add 1 1/4 cups all-purpose flour, 1/2 teaspoon baking powder, and 1/2 teaspoon kosher salt. Stir with a rubber spatula until a thick batter forms. Reserve 2 tablespoons of the chopped toffee for the top, then fold the remaining into the batter.

Transfer the batter into the prepared baking pan and smooth into an even layer. Scatter the reserved toffee over the top, then with sprinkle 1 tablespoon granulated sugar if desired.

Bake until the edges are browned and pulling away from the pan, and a tester inserted in the center comes out with just a few moist crumbs, 18 to 23 minutes. Sprinkle with flaky salt and let cool in the pan at least 20 minutes. Cut into 16 squares.

These creamy baked mashed potatoes are loaded with two kinds of cheese and are make-ahead-friendly.

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